Homemade Choco Taco Tutorial Recipes
HOMEMADE CHOCO TACO TUTORIAL
it's easy to make these homemade choco tacos - homemade chocolate waffle cone with creamy ice cream dipped in chocolate and peanuts for a sweet fun summer treat
Provided by Ashlee Marie
Categories Dessert
Time 2h50m
Number Of Ingredients 10
Steps:
- Mix all the chocolate waffle ingredients together, until smooth
- In a waffle cone maker pipe a log of batter into the machine (about 2-3 Tbsp)
- Cook for about 40-45 seconds on medium
- Hang on rack so it will cool in taco shell form.
- soften the ice cream - stir to make sure it's consistent (not half runny and half hard)
- Take shell and scoop the ice cream ice cream into it, place back in the freezer
- work with 2-3 tacos at a time, you don't want the ice cream to melt; it will make the waffles too soggy.
- Melt the chocolate wafers and let cool slightly, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.
- Then immediately dip into the chopped peanuts
- Keep frozen until you are ready to serve
Nutrition Facts : Calories 901 kcal, Carbohydrate 110 g, Protein 17 g, Fat 46 g, SaturatedFat 23 g, Cholesterol 128 mg, Sodium 515 mg, Fiber 5 g, Sugar 81 g, ServingSize 1 serving
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- In a medium saucepan, combine everything except the butter and vanilla. Bring to a simmer. Cook for 3 minutes, stirring occasionally, until melted and smooth. Remove from the heat and stir in the butter and vanilla. Cool for about 10 minutes. Meanwhile, let’s make the ice cream base.
- Add the heavy cream and sweetened condensed milk to the bowl of a stand-up mixer. Using the whisk attachment, beat until soft peaks form, about 5 minutes. Line a loaf pan or other freezer-safe container with parchment. Add about 1/3 of the ice cream base to the container. Smooth out the top and add a few tablespoons of fudge sauce. Using a knife, swirl the fudge sauce into the ice cream. Repeat the layers until you’ve worked your way through all of the ice cream. You should end up with about 1/2 cup of fudge sauce. Place it in the a fridge-safe container (lasts up to 1 week). Transfer the ice cream to the freezer until firm, about 4 hours, ideally overnight.
- If you’re using a waffle cone maker, take the time to pre-heat it. Drop a tablespoon of batter onto the center of the maker. Close and cook for 1 to 2 minutes. Remove immediately and transfer to the center of two layered paper towels. Immediately place the edge of a smallish book in the center and wrap the paper towels/waffle cone around the book, shaping it into a taco. Press on it for 1 minute, then remove and allow to cool completely. Repeat until you’ve worked your way through all of the batter. You should end up with about 20 choco taco shells.
- Line a baking sheet with parchment. Remove the ice cream from the fridge and allow to come to room temperature for about 10 minutes. Using a teaspoon, spoon it into the choco taco shells and transfer to the baking sheet. Transfer the tacos to the freezer for about 1 hour. (This particular ice cream is sort of soft so it needs this long; if you’re using store-bought ice cream, then it will take less time to refreeze!)
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